We’re finally in the 80’s around here, and I can feel Fall in the air just about. It’s one of my favorite times of year. Halloween is just around the corner and pumpkin spice is featured almost anywhere you look. Bring. It. On. I am so ready to get to use my stove and oven again without having to worry about spending the rest of the day cooling the house back off. The struggle is real, y’all.
Baking is not my favorite thing to do in the kitchen. It scares and intimidates me. And today was one of those reasons why. I turned my back for (what seemed like one second) and I over-beat my batter. Meaning my cake collapsed a bit in the middle. I was frustrated beyond belief with myself, but the family didn’t mind at all. In fact, they all said how good the cake was - even though I was mad at it.
This Dark Chocolate & Pumpkin Swirl Bundt Cake is a fudgy cake, if ever there was one. The pumpkin and pudding mix in there leave the cake and the filling completely decadent and delicious. So much so that I’m not sure whether this is a breakfast cake or a dessert cake! I suppose it doesn’t really matter. Either way, it’s yummy.
One thing I love about this cake is that it’s lightened up in one of my favorite ways, by using the caked pumpkin trick! I use the same hack with my brownies. And of course, dark chocolate makes everything just a bit better and more 'guilt-free’ in my opinion.
The dark chocolate and the pumpkin filling swirled together leaves you with a perfectly fun and festive cake that’s great for Halloween or Thanksgiving!
Don’t forget to NOT make the same mistake that I did with over-beating the chocolate cake batter. Mix it just until it’s blended, and no more than that. Trust me. I learned that lesson for us all.
TheSkinnyFork.com A lightened up dark chocolate cake swirled together with a pumpkin batter to make one beautiful and delicious bundt cake! Perfect for Fall, Halloween, and Thanksgiving too. Prep Time: 15 Minutes • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 203 • Fat: 9 g • Saturated Fat: 3 g • Carb: 36 g • Fiber: 2 g • Protein: 4 g • Sugar: 16 g • Sodium: 333 mg
Chocolate Cake:
• 1 Box Dark Chocolate Cake Mix
• 1.4 Oz. Sugar-Free Instant Chocolate Pudding Mix
• 1 C. Pumpkin Puree
• 1 1/3 C. Water
Pumpkin Filling:
• 8 Oz. Neufchâtel
• 2 Tbsp. Natural Sweetener
• 2 Tbsp. Sugar
• 1 1/2 Tsp. Ground Cinnamon
• 3/4 C. Pumpkin Puree
• 1 Whole Large Egg
• 2 Tbsp. All-Purpose Flour
Chocolate Glaze:
• 1/2 C. Confectioner Sugar Substitute (I like Swerve.)
• 1 Tbsp. Cocoa Powder
• 1 Tbsp. Reduced-Fat Milk
• 1/4 Tsp. Vanilla Extract
• Pinch of Salt
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside. In a large bowl, or the base of a stand mixer, beat together the 1 box of chocolate cake mix, 1.4 oz. pudding mix, 1 C. pumpkin puree, and 1 1/3 C. water just until smooth and creamy. In another large bowl, beat the 8 Oz. reduced fat cream cheese with the 2 Tbsp. sweetener and 2 Tbsp. sugar. Add the 1 1/2 Tsp. cinnamon and the 3/4 C. pumpkin puree until blended. Taste and continue to add in pumpkin to your liking - up to another 1/4 C. Beat in the 1 egg and 2 Tbsp. flour. Place about half of the chocolate cake mixture into the base of the prepared bundt pan and make a small ‘mote’ in the middle of it. Fill the ‘mote’ in with the pumpkin mixture, trying not to let any of it touch the sides of the bundt pan. Layer the rest of the chocolate cake batter over the pumpkin mixture and swirl together with a butter knife. Place the pan into the oven to bake for about 45 minutes or until an inserted toothpick comes out clean. Once done, remove the pan from the oven and allow to cool slightly. While the cake is cooling, whisk together the 1/2 C. confectioner sugar substitute, 1 Tbsp. cocoa powder, 1 Tbsp. milk, 1/4 Tsp. vanilla, and a pinch of salt. Carefully flip the bundt cake out onto a wire rack and drizzle the chocolate glaze over the top as desired. Allow the cake to continue to cool and for the glaze to set a bit. Once cooled, slice and serve to enjoy!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher
